Este prato é uma fusão de sabores vibrante e inesperada, que junta o tempero robusto e picante do frango Cajun com um arroz frito de inspiração asiática, rico em umami. É uma refeição completa que surpreende pela sua originalidade e pelo seu sabor delicioso, perfeita para um jantar de semana com um toque especial.

Como fazer o arroz frito servir com o forno de frango, pode fazer 2 a 4 porções.

Ingredientes

  • 2 coxas de frango fazer um corte na pele
  • 1 1/2 colher de sopa de tempero cajun
  • 1 colher de chá de pimenta limão
  • 1 colher de sopa de manteiga
  • 3 xícaras de arroz cozido
  • 1 xícara de espinafre picado
  • 1/2 cenoura. Ralado
  • 1 colher de sopa de alho picado
  • 1 colher de sopa de cebola picada
  • 2 colheres de sopa moer camarões finamente secos
  • 1 malagueta picada
  • 1 ovo
  • 1 colher de chá de molho de ostra
  • 1 -1/2 colher de sopa de molho de peixe
  • 4 colheres de sopa de óleo

Preparação

  1. Marinar frango com tempero cajun e pimenta limão por 2 horas.
  2. Escove o frango com manteiga e asse em forno quente a 250 ° C por 40 minutos.
  3. Em uma wok, aqueça o óleo, refogue o alho, a cebola, os camarões frios e secos até o aroma.
  4. Adicione a cenoura e o espinafre. Mexa até ficar macio.
  5. Adicione o ovo e misture e adicione o arroz. Mexa para misturar bem.
  6. Tempere a gosto. sirva com frango assado.

For a meal that brings together the best of bold spices and comforting classics, here is the English version of our recipe.

Roasted Chicken with Fried Rice

This recipe is a fantastic fusion of culinary worlds, pairing the bold, smoky heat of Cajun-spiced roasted chicken with the savoury complexity of an Asian-style fried rice. The zesty lemon pepper seasoning on the chicken cuts through its richness, creating a beautiful contrast with the umami-packed rice, which is studded with vegetables and fragrant dried shrimp. It’s a complete, satisfying meal that proves that unexpected combinations can often be the most delicious.

For the best fried rice, it’s always recommended to use day-old, cold cooked rice. Chilling the rice allows the grains to firm up and separate, preventing them from clumping together and becoming mushy in the wok. This simple trick is key to achieving that perfect, fluffy, restaurant-quality texture.

Feel free to customize the fried rice with whatever vegetables you have on hand. Finely chopped bell peppers, peas, or corn would all be excellent additions. The dried shrimp adds a wonderful depth of flavour, but if you can’t find it, you can omit it or substitute it with a little extra fish sauce for a similar savoury note.

Ingredients

  • 2 chicken thighs, skin scored
  • 1 1/2 tbsp Cajun seasoning
  • 1 tsp lemon pepper
  • 1 tbsp butter
  • 3 cups cooked rice
  • 1 cup chopped spinach
  • 1/2 carrot, grated
  • 1 tbsp chopped garlic
  • 1 tbsp chopped onion
  • 2 tbsp finely ground dried shrimps
  • 1 chilli, chopped
  • 1 egg
  • 1 tsp oyster sauce
  • 1 -1/2 tbsp fish sauce
  • 4 tbsp oil

Method

  1. Marinate the chicken with the Cajun seasoning and lemon pepper for at least 2 hours.
  2. Brush the chicken with butter and roast in a hot oven at 250°C (480°F) for 40 minutes, or until cooked through and the skin is crispy.
  3. In a wok, heat the oil. Sauté the garlic, onion, chilli, and ground dried shrimps until aromatic.
  4. Add the carrot and spinach. Stir-fry until softened.
  5. Push the vegetables to one side, add the egg to the empty space and scramble it. Mix it in with the vegetables, then add the rice. Stir-fry to mix everything well.
  6. Season with oyster sauce and fish sauce to taste. Serve the fried rice with the roasted chicken.